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soya bean

Ethiopian Soybeans are a type of pulse, with one seedpod containing four or three six peas. Field pea bean needs a subtropical or tropical climate with range 460-1500 millimeters of annual rain. Survey made in 2012 shows that Oromia region dominate the overall supply of soybean to current market.

Soybean is hailed as the most protective bean. Soy contains 43 percent protein. It has the highest protein content amongst plant products. “Soy protein” refers to the protein found in soybeans. As animal protein contains all the essential amino acids, lacking in pulse protein, soy is often used to replace the animal proteins in an individual's diet. Soybean is the only vegetable food that contains all eight essential amino acids. Soya beans are processed to various soya products namely soy flour, soy milk, cottage cheese like tofu, fermented products like tempeh and miso.

Together, soybean oil and protein content account for about 60% of dry soybeans by weight (protein at 40% and oil at 20%). The remainder consists of 35% carbohydrate and about 5% ash. Soybean cultivars comprise approximately 8% seed coat or hull, 90% cotyledons and 2% hypocotyl axis or germ.

Most soy protein is a relatively heat-stable storage protein. This heat stability enables soy food products requiring high temperature cooking, such as tofu, soy milk and textured vegetable protein (soy flour) to be made.

Soy protein is essentially identical to the protein of other legume seeds and pulses. Moreover, soybeans can produce at least twice as much protein per acre than any other major vegetable or grain crop besides hemp, five to 10 times more protein per acre than land set aside for grazing animals to make milk, and up to 15 times more protein per acre than land set aside for meat production. However, the level of sulfur amino acids in soybeans is higher than in other beans, and therefore soy protein is equivalent to animal protein in quality. Like other whole grains, soy foods are rich in B-vitamins, particularly niacin, pyridoxine and folacin. Soymilk is well fortified with vitamin B12 which makes it a prominent source of this essential nutrient.

Like protein soybeans are high in fat too. Most legumes (except peanuts) contain between 2 to 14 percent fat, whereas soybean contains 19 percent fat. At the same time, most of the fat in soybeans is unsaturated and beneficial. Polyunsaturated, monounsaturated and saturated fats make up 63 percent, 23 percent, and 14 percent respectively of the fat in soybeans with saturated fat being the lowest. The polyunsaturated fat content of soybean includes linolenic acid or Omega-3 fatty acid. The presence of omega–3 fats makes it special as soybeans are one of the very few plant sources of this essential fatty acid. Omega-3 fatty acids form an essential nutrient which helps to reduce risk of both heart disease and cancer

A serving of soybeans provides approximately eight grams of dietary fiber. More over soy foods that utilize the whole bean such as tempeh, soy flour and textured soy protein are high in fiber.Soy foods are a good source of calcium in comparison to the commonly used legumes. Processing affects the calcium content of soyfoods considerably. Tofu due to its processing methods can contain between 120 and 750 mg of calcium per 1/2 cup serving. Soymilk contains around 93 mg of calcium per one cup serving. The calcium-fortified soymilk could often contain between 200 and 300 mg of calcium per serving and a good amount of vitamin D.

Soya is rich in iron too. However, both phytate and soy protein reduce iron absorption which leads to the iron in soya foods being poorly absorbed. Iron could be better absorbed from fermented soya foods like tempeh and miso.

We keep our stock at moisture content around 10 to 13% to prevent insect and or disease outbreaks in storage. Usually our storage system carefully fumigated before storing the stock and all storage areas we have monitored regularly to identify potential problems early. We often pack at the time of sales in 50kg package system but it might vary depend on the demand of the buyers.